I am so happy that I discovered chia puddings as a breakfast option. They’re quick to prepare, and taste best when done the night before therefore making it extremely convenient. Despite their small size, chia seeds are packed full of important nutrients like anti-oxidants, Omega-3 as well as fibre, magnesium, zinc, iron and calcium. With all that goodness, a small amount of chia seeds goes a long way!
I like to keep my chia pudding base really simple and then add different toppings to change the flavour. You can experiment with what ever spices and sweeteners you want.
3 tablespoons chia seeds (white, black or a mix)
1 cup almond mylk (or milk of your choice) My almond mylk recipe is here
1 scoop chocolate protein powder
1 tablespoon raw cacao
½ teaspoon cinnamon
½ teaspoon vanilla extract (sugar free)
1 tablespoon maple syrup (or raw honey)
1 tablespoon nut butter
Toppings (any combination of):
Shredded coconut, mixed fresh berries, cacao nibs, flaked almonds, sunflower seeds, pumpkin seeds, hemp seeds, goji berries, banana, kiwi fruit.
Place chia seeds in glass jar.
Combine protein power and almond mylk and pour over chia seeds. (Add additional flavours at this point.)
Stir well and then give it another stir after a couple of minutes. Make sure all the seeds have come off the bottom and you don’t want them to clump together.
Place in fridge overnight or allow to sit for 20 minutes before serving.
Top with any nuts, seeds or fruit to complete.